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When we cook, frequently slow-cook chicken and rabbit legs, since the entire process can be done in advance. During the holidays, I often employ on the holiday bird's legs – this creates a delicious method to enjoy them. Pair it with colcannon, though steamed rice, simple boiled potatoes or caramelized carrots are also excellent.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up for a larger gathering – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• Sunflower oil or a mild cooking oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Add the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the onions and bacon soften and color. Pour in the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Place a foil lid on the pan and bake for one hour, or until the turkey legs are completely cooked through.

Pro Tip: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until wilted. Add salt and pepper, then keep warm.

In the meantime, in a pan, warm the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, serve with the creamy potato side and the cooking liquid from the pan.